Spicy California Sushi Nachos (aka Wonton Nachos!)
Spicy California Sushi Nachos are the perfect poolside snack! Crispy wonton chips topped with sushi grade salmon or ahi tuna and loaded with avocados, cucumbers, and drizzled with sriracha mayo and wasabi cream sauce. These loaded sushi nachos are sure to become a fave!
Comin’ at you with some poolside eats today!
These California-inspired sushi nachos are some of the best things to enjoy in the summertime! I may not own a pool, but that doesn’t mean I don’t dream about all the snacky snacks I would make if I did have one. Each bite is filled with crunchy, deliciously sweet and spicy sauce, loaded with veggies, and protein.
I love to drizzle a batch of crispy wonton nachos with sriracha mayo and my homemade wasabi sauce. To make sushi nachos, you can use crabsticks, cooked shrimp, or load it up with ahi tuna or sashimi-grade salmon. Use all of the protein that I’m using or just a few.
@littlespicejar Sushi Nachos with Wonton Chips Full recipe linked in my profile and on littlespicejar.com #sushinacho #sushi #foodtok #wontonnachos #wonton #sushiroll #poolparty #easyrecipes #nigiri ♬ Sweet Sunset – Tollan Kim & dulai
You can even skip the protein all together and use carrot sticks in place to make this a true California Roll-inspired nacho bowl. The options are totally endless! Sprinkle furikake and green onions at the end to give it a nice texture on top. Avocados and cucumbers totally make this a complete meal if you want it to be!
I totally want it to be!
Ingredients for California Roll Sushi Nachos:
- Wonton Wrappers: You’ll need a pack of wonton wrappers for this recipe. I cut the wonton wrappers in half diagonally (feel free to cut them into fourths if you’d like) and fry them off in avocado, canola, or vegetable oil until they’re golden brown. Drain the wonton wrappers on a paper towel-lined plate. You can also do this a couple of days in advance and keep them in an airtight container until you’re ready to serve. In a pinch, you could even use tortilla chips but wonton wrappers to taste a 1000x better!
- Seafood: You can use any of these or all of these! Just know that you can make these California roll-inspired sushi nachos with whatever you like. All together you want at least 1 heaping cup of protein. I’m using some sashimi or sushi-grade salmon, imitation crabsticks that I’ve shredded, and cooked ebi (or shrimp.) Be sure to chop all of the seafood so that you get a little bit in each bite. You can also omit the seafood, double up on the cucumber, avocado, and add shredded matchstick carrots if you want to make this meatless! I like to marinate the salmon (or tuna) with a couple of tsp of soy sauce and some of the chopped scallions before adding it to the nachos.
- Cucumber: I like to use a Persian cucumber that’s diced up so you get a little bit in each bite.
- Avocado: Avocados add a buttery flavor and soft texture to this extra crunchy snack! I cut the avocados into a dice and top them on the nachos.
- Jalapenos: Add just a bit of heat along with the sriracha mayo. Totally optional and you can omit these if you’d like.
- Sauces: I like to use Japanese barbecue sauce, spicy mayo, and a homemade wasabi cream sauce for this. I make the wasabi sauce at home with rice vinegar, wasabi paste, and a couple tablespoons of mayonnaise.
- Sushi Rice: Cooked sushi rice adds a nice layer on top of the crispy wonton chips and it absorbs a lot of the sauces so that the chips stay crunchy longer. You can use jasmine rice for this recipe as well because it does have enough starch for this recipe. And it’s totally up to you whether you want to season the sushi rice with a tablespoon rice vinegar, some salt, and some sugar. I usually just used rice that has a little sesame oil added in when I cook it in my rice maker.
- Toppings: I like to use scallions and furikake because it has both sliced nori sheet and toasted sesame seeds in it. Feel free to use the individual ingredients if that’s what you have.
How to Make Sushi Nachos:
- Prep the veggies. Start by slicing the scallions. Add them to a bowl with some cold water and a few ice cubes. This helps the scallions stay perfectly crisp and perks up the produce while you prep everything else for the nachos.
- Fry the wontons. Start by heating a saucepan with a few minutes of oil until it reaches 350ºF. Cut the wonton wrappers on the diagonal and add them to a small saucepan with hot oil. Fry until the wonton wrappers are crispy and golden. Then remove them to a paper towel-lined plate.
- Prep the seafood. You’ll want to marinate the salmon in soy sauce and also shred the crab meat. Chop your shrimp into tiny pieces so that you get a little bit of everything in each bite.
- Make wasabi sauce. Add the mayo (I like using Kewpie mayo for this recipe) the vinegar, and wasabi paste to a small bowl. Whisk together until you have a smooth sauce.
- Assemble the nachos! Add the crispy chips to your serving platter. Top the fried wontons with the sushi rice first. Then add the prepared seafood. Follow it up with the chopped cucumbers, avocados, and jalapenos. Generously drizzle with eel sauce or Japanese barbecue sauce, spicy mayo, and wasabi sauce. Top with thinly sliced nori strips and toasted sesame seeds or a furikake blend before you enjoy them.
If you like this recipe, you might also like:
- Crispy Rice Spicy Salmon
- Weeknight Salmon Sushi Bowls
- 20-Minute Teriyaki Chicken
- Sweet Chili Salmon Bowls
- Simple Hibachi Fried Rice
- 3 scallions, greens only
- 30 wonton wrappers, cut into triangles
- Oil, for frying
- ¼ pound sushi-grade salmon or ahi tuna
- 1 tablespoon low-sodium soy sauce
- ~¼ cup imitation crab, shredded
- ½ cup cooked shrimp, chopped
- ½ cup cooked sushi rice
- ½ cup cucumbers, chopped
- 1 avocado, diced
- 1 jalapeno pepper, thinly sliced
- 2 tablespoons sriracha mayo
- 2 tablespoons Japanese barbecue sauce
- 1-2 teaspoons Furikake flakes, for topping
- 2 tablespoons Mayonnaise, such as Kewpie
- 1 tablespoon rice vinegar
- 1 tablespoon wasabi paste, plus more as needed
- SCALLIONS: Slice the scallions on the diagonal and immediately add them to a bowl with cold water and a few ice cubes. This will help them to remain crisp; set aside.
- FRY: Heat about 2-inches of cooking oil in a small saucepan to 350ºF. Fry the wonton wrappers in batches of 5-7 until golden and crispy; about 30-45 seconds. Remove to a paper towel-lined plate; set aside.
- SEAFOOD: Place the salmon or tuna filet on a clean cutting board and finely chop the fish using a sharp knife. Add the salmon to a bowl and toss with soy sauce and add half of the scallions; set aside for now. You’ll also want to shred the crab meat and chop the shrimp.
- WASABI SAUCE: Add the Japanese mayo, vinegar, and wasabi paste to a small bowl and whisk to combine until a smooth sauce forms; set aside for now.
- ASSEMBLE: Place the wontons chips on a platter or on individual plates followed up by the prepared sushi rice. Top with the salmon mixture, shredded crab, and chopped shrimp. Add avocados, cucumbers, and jalapenos in layers. Finish with sriracha mayo, wasabi cream sauce, and barbecue sauce, if desired. Sprinkle with furikake and the remaining scallions and serve immediately.
- Make it meatless: You can swap the salmon, crab, and shrimp with matchstick carrots and up the cucumbers and avocados to make this a vegetarian-friendly snack! To make this vegan, be sure to use vegan mayo.